Baked Clemengold Cheesecake
| Serves: | 12 |
Ingredients
- 4 clemengolds, peeled
- 1 lemon, juiced
- 2 clemengold zest
- 320 ml cream
- 4 large eggs
- 200 g sugar
- 900 g cream cheese
- 100 g castor sugar
- 160 g butter
- 400 g Tennis biscuits
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Cooking Instructions
- Preheat oven to 150°C
- Prepare a springform tin by wrapping the outside of the tin, on the bottom and sides, first with tinfoil and then twice with clingwrap to render it waterproof
- Base: Finely blitz Tennis biscuits in a blender, add melted butter and castor sugar. And then press the biscuit base into the prepared springform tin
- Filling: Mix cream cheese and sugar in a mixer until smooth. Add eggs, one by one, then the cream, lemon juice and ClemenGold zest and blend until smooth
- Baking: Add the filling and place the tine in a water bath. Bake the cheesecake at 150°C for about 90 minutes or until it is firm to the touch. Remove from the oven, cool to room temperature and transfer the cake to the fridge until set
- Topping: Segments of 4 Clemengold (optional)
Peel and remove the individual segments of 4 ClemenGold. Cut the outer membrane of each segment lengthwise on the inner curve with a sharp knife and remove the pith and outer membrane. Decorate with prepared ClemenGold sgements.
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